Molecular and physiological comparison of spoilage wine yeasts

Autores
Sangorrin, Marcela Paula; García, V.; Lopes, Christian Ariel; Saez, Julieta Susana; Martínez, C.; Ganga, M. A.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims: Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the production of phenolic aromas. Although the degradation pathway of cinnamic acids, precursors of these phenolic compounds has been described in D. bruxellensis, no such pathway has been described in P. guilliermondii. Methods and Results: A molecular and physiological characterization of 14 D. bruxellensis and 15 P. guilliermondii phenol-producing strains was carried out. Both p-coumarate decarboxylase (CD) and vinyl reductase (VR) activities, responsible for the production of volatile phenols, were quantified and the production of 4-VP and 4-EP were measured. All D. bruxellensis and some P. guilliermondii strains showed the two enzymatic activities, whilst 11 of the 15 strains of this latter species showed only CD activity and did not produce 4-EP in the assay conditions. Furthermore, PCR products obtained with degenerated primers showed a low homology with the sequence of the gene for a phenyl acrylic acid decarboxylase activity described in Saccharomyces cerevisiae. Conclusions: D. bruxellensis and P. guilliermondii may share a similar metabolic pathway for the degradation of cinnamic acids. Significance and Impact of Study. This is the first work that analyses the CD and VR activities in P. guilliermondii and the results suggest that within this species there are differences in the metabolization of cinnamic acids.
Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: García, V.. Universidad de Santiago de Chile; Chile
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; Argentina
Fil: Saez, Julieta Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; Argentina
Fil: Martínez, C.. Universidad de Santiago de Chile; Chile
Fil: Ganga, M. A.. Universidad de Santiago de Chile; Chile
Materia
Dekkera Bruxellensis
Off-Flavour
Phenols
Pichia Guilliermondii
Wine
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/11677
Acceder
id CONICETDig_c692cf484e62c45aba5d003454aa10d5
oai_identifier_str oai:ri.conicet.gov.ar:11336/11677
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Molecular and physiological comparison of spoilage wine yeastsSangorrin, Marcela PaulaGarcía, V.Lopes, Christian ArielSaez, Julieta SusanaMartínez, C.Ganga, M. A.Dekkera BruxellensisOff-FlavourPhenolsPichia GuilliermondiiWinehttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Aims: Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the production of phenolic aromas. Although the degradation pathway of cinnamic acids, precursors of these phenolic compounds has been described in D. bruxellensis, no such pathway has been described in P. guilliermondii. Methods and Results: A molecular and physiological characterization of 14 D. bruxellensis and 15 P. guilliermondii phenol-producing strains was carried out. Both p-coumarate decarboxylase (CD) and vinyl reductase (VR) activities, responsible for the production of volatile phenols, were quantified and the production of 4-VP and 4-EP were measured. All D. bruxellensis and some P. guilliermondii strains showed the two enzymatic activities, whilst 11 of the 15 strains of this latter species showed only CD activity and did not produce 4-EP in the assay conditions. Furthermore, PCR products obtained with degenerated primers showed a low homology with the sequence of the gene for a phenyl acrylic acid decarboxylase activity described in Saccharomyces cerevisiae. Conclusions: D. bruxellensis and P. guilliermondii may share a similar metabolic pathway for the degradation of cinnamic acids. Significance and Impact of Study. This is the first work that analyses the CD and VR activities in P. guilliermondii and the results suggest that within this species there are differences in the metabolization of cinnamic acids.Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: García, V.. Universidad de Santiago de Chile; ChileFil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; ArgentinaFil: Saez, Julieta Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; ArgentinaFil: Martínez, C.. Universidad de Santiago de Chile; ChileFil: Ganga, M. A.. Universidad de Santiago de Chile; ChileWiley2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/11677Sangorrin, Marcela Paula; García, V.; Lopes, Christian Ariel; Saez, Julieta Susana; Martínez, C.; et al.; Molecular and physiological comparison of spoilage wine yeasts; Wiley; Journal of Applied Microbiology; 114; 4; 4-2013; 1066-10741364-50721365-2672enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jam.12134/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/jam.12134info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:35:30Zoai:ri.conicet.gov.ar:11336/11677instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:35:31.039CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Molecular and physiological comparison of spoilage wine yeasts
title Molecular and physiological comparison of spoilage wine yeasts
spellingShingle Molecular and physiological comparison of spoilage wine yeasts
Sangorrin, Marcela Paula
Dekkera Bruxellensis
Off-Flavour
Phenols
Pichia Guilliermondii
Wine
title_short Molecular and physiological comparison of spoilage wine yeasts
title_full Molecular and physiological comparison of spoilage wine yeasts
title_fullStr Molecular and physiological comparison of spoilage wine yeasts
title_full_unstemmed Molecular and physiological comparison of spoilage wine yeasts
title_sort Molecular and physiological comparison of spoilage wine yeasts
dc.creator.none.fl_str_mv Sangorrin, Marcela Paula
García, V.
Lopes, Christian Ariel
Saez, Julieta Susana
Martínez, C.
Ganga, M. A.
author Sangorrin, Marcela Paula
author_facet Sangorrin, Marcela Paula
García, V.
Lopes, Christian Ariel
Saez, Julieta Susana
Martínez, C.
Ganga, M. A.
author_role author
author2 García, V.
Lopes, Christian Ariel
Saez, Julieta Susana
Martínez, C.
Ganga, M. A.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Dekkera Bruxellensis
Off-Flavour
Phenols
Pichia Guilliermondii
Wine
topic Dekkera Bruxellensis
Off-Flavour
Phenols
Pichia Guilliermondii
Wine
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aims: Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the production of phenolic aromas. Although the degradation pathway of cinnamic acids, precursors of these phenolic compounds has been described in D. bruxellensis, no such pathway has been described in P. guilliermondii. Methods and Results: A molecular and physiological characterization of 14 D. bruxellensis and 15 P. guilliermondii phenol-producing strains was carried out. Both p-coumarate decarboxylase (CD) and vinyl reductase (VR) activities, responsible for the production of volatile phenols, were quantified and the production of 4-VP and 4-EP were measured. All D. bruxellensis and some P. guilliermondii strains showed the two enzymatic activities, whilst 11 of the 15 strains of this latter species showed only CD activity and did not produce 4-EP in the assay conditions. Furthermore, PCR products obtained with degenerated primers showed a low homology with the sequence of the gene for a phenyl acrylic acid decarboxylase activity described in Saccharomyces cerevisiae. Conclusions: D. bruxellensis and P. guilliermondii may share a similar metabolic pathway for the degradation of cinnamic acids. Significance and Impact of Study. This is the first work that analyses the CD and VR activities in P. guilliermondii and the results suggest that within this species there are differences in the metabolization of cinnamic acids.
Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: García, V.. Universidad de Santiago de Chile; Chile
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; Argentina
Fil: Saez, Julieta Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; Argentina
Fil: Martínez, C.. Universidad de Santiago de Chile; Chile
Fil: Ganga, M. A.. Universidad de Santiago de Chile; Chile
description Aims: Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the production of phenolic aromas. Although the degradation pathway of cinnamic acids, precursors of these phenolic compounds has been described in D. bruxellensis, no such pathway has been described in P. guilliermondii. Methods and Results: A molecular and physiological characterization of 14 D. bruxellensis and 15 P. guilliermondii phenol-producing strains was carried out. Both p-coumarate decarboxylase (CD) and vinyl reductase (VR) activities, responsible for the production of volatile phenols, were quantified and the production of 4-VP and 4-EP were measured. All D. bruxellensis and some P. guilliermondii strains showed the two enzymatic activities, whilst 11 of the 15 strains of this latter species showed only CD activity and did not produce 4-EP in the assay conditions. Furthermore, PCR products obtained with degenerated primers showed a low homology with the sequence of the gene for a phenyl acrylic acid decarboxylase activity described in Saccharomyces cerevisiae. Conclusions: D. bruxellensis and P. guilliermondii may share a similar metabolic pathway for the degradation of cinnamic acids. Significance and Impact of Study. This is the first work that analyses the CD and VR activities in P. guilliermondii and the results suggest that within this species there are differences in the metabolization of cinnamic acids.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/11677
Sangorrin, Marcela Paula; García, V.; Lopes, Christian Ariel; Saez, Julieta Susana; Martínez, C.; et al.; Molecular and physiological comparison of spoilage wine yeasts; Wiley; Journal of Applied Microbiology; 114; 4; 4-2013; 1066-1074
1364-5072
1365-2672
url http://hdl.handle.net/11336/11677
identifier_str_mv Sangorrin, Marcela Paula; García, V.; Lopes, Christian Ariel; Saez, Julieta Susana; Martínez, C.; et al.; Molecular and physiological comparison of spoilage wine yeasts; Wiley; Journal of Applied Microbiology; 114; 4; 4-2013; 1066-1074
1364-5072
1365-2672
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jam.12134/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/jam.12134
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083481010962432
score 13.22299

Publicaciones similares